Chicken is a good and cheap ingredient that you can use as a protagonist at the table. One of its few drawbacks is that it tends to dry out when heated. If you want to reuse leftovers, there are several ways to keep the meat soft and juicy without running the risk of cooking it again.
Total time (Microwave): 2-4 minutes
Steps
Method 1 of 4: Reheat the Chicken in the Microwave
Step 1. Cut it into small pieces
Chicken, especially breast meat, tends to dry out if you heat it for too long. Cutting the chicken into small pieces will reduce the time it takes to reheat it, thus preventing it from drying out too much.
Step 2. Transfer the chicken pieces to a microwave-safe dish
Arrange them in a single layer so they don't overlap. Try to leave some space between each piece to allow warm air to pass through. This way the chicken will heat up evenly.
- Remember that plastic dishes cannot be put in the microwave. It has not been scientifically proven that plastic, when heated in the microwave, can contaminate food and thus cause cancer, but the risk of it melting is real.
- You can use a plate made of ceramic, glass or paper.
Step 3. Cover the chicken with a damp kitchen towel
The humidity will prevent the meat from drying out as it heats up. Do not use cling film to retain moisture from the chicken as it may melt on the meat when heated. Also avoid tinfoil as it may spark and start a fire or the microwave oven could break.
- On the market there are lids designed specifically to cover food in the microwave, they are made of a special plastic that resists high temperatures.
- If you want, you can sprinkle the meat with a tablespoon of chicken broth or water to keep it softer.
Step 4. Heat the chicken for a few minutes, flipping it once
The time required depends on the quantity, if the chicken is small (about a portion), start with a minute and a half at the maximum power of the oven (usually 1,000 W). If the meat is a lot, set two and a half to three minutes to start.
- When half the set time has elapsed, gently flip the chicken pieces over so that they heat up evenly on both sides.
- Evaluate the temperature reached by the meat by touching it with your finger or tasting a small piece of it. If the chicken is still not hot enough, set another 30 seconds and then check again. Repeat the above steps until it reaches the desired temperature.
Step 5. Remove the dish from the oven and let the meat rest
Keep in mind that the bowl will be hot, so use a couple of pot holders to avoid burning yourself. Uncover the chicken and let it rest for a couple of minutes before cutting or serving it.
Step 6. Remove the cover from the meat
Be careful as you may burn yourself from the hot steam that has built up under the cloth or lid. To be safe, keep your hands and face away.
Method 2 of 4: Reheat the Chicken on the Stove
Step 1. Heat a skillet over medium-high heat
It is best that it is non-stick to prevent the meat and especially the skin of the chicken, which is more oily, from sticking to the metal.
- Wait to feel warm by holding your hand 5 cm above the pan before adding the chicken.
- The pan must be hot, but not hot as the meat is already cooked, otherwise it will become dry.
Step 2. Pour a tablespoon of oil into the pan
If you prefer, you can use butter or water or chicken broth, the goal is to use a fat or liquid to prevent the meat from drying out as it heats.
Step 3. Reheat the chicken
Put it in the pan while it is still cold and don't lose sight of it while it heats up. Move it often to not give it a chance to stick and burn. Turn the pieces of meat occasionally to make sure they warm up on both sides.
Step 4. Let the chicken rest before serving
Wait 1-2 minutes so that the juices have time to redistribute themselves outwards, making the meat softer and tastier.
Method 3 of 4: Reheat the Chicken in the Oven
Step 1. Thaw the chicken if it was in the freezer
It does not need to reach room temperature, but it is important that it is not frozen yet. Move it to the refrigerator 6-8 hours in advance to make it soften.
- If you're in a hurry and don't have time to wait for it to soften in the refrigerator, put it in a food bag while it's still frozen, seal it, and then keep it under cold water for as long as necessary.
- Alternatively, you can use the microwave oven's "Defrost" function.
Step 2. Cut the chicken into small pieces
To prevent it from drying out too much, it is best not to heat it whole.
Step 3. Transfer the chicken pieces to a baking sheet and cover them
It is best to use a pan with low sides, such as those for biscuits. Make sure it's made of a material that resists high temperatures.
- Space the pieces on the baking sheet. Try to arrange them neatly to allow even warm air to pass through.
- If you have preserved the cooking juices from the meat, use them to drizzle the chicken pieces in the pan. Alternatively, you can use some broth or water.
- Cover the pan with aluminum foil to retain moisture and prevent the meat from drying out.
Step 4. Preheat the oven
Set it to 220-240 ° C and wait for it to reach the correct temperature before putting the meat in the oven. Each appliance takes a different time to heat up, but in general it is likely to take at least 10 minutes.
Step 5. Reheat the chicken
It must reach 74 ° C. When the oven is hot, insert the pan and set the timer according to the quantity and size of the chicken pieces. If they are few or if you have created very small pieces, it will take a few minutes to heat them. In the case of a whole breast, you will have to wait longer.
Use a meat thermometer to check the temperature of the chicken and make sure it isn't cold inside yet
Step 6. Remove the chicken from the oven and serve
Use an oven mitt or pot holders to avoid burning yourself with the hot pan. Place it on a trivet to avoid damaging the kitchen surfaces.
If you cut the chicken into large pieces, let it sit for a couple of minutes before serving. The juices will have time to redistribute themselves within the meat, making it softer and tastier
Method 4 of 4: Reheat Rotisserie-Bought Chicken in the Oven
Step 1. Preheat the oven
Set it to 350 degrees Fahrenheit and wait until it is hot before putting the chicken in the oven. Each appliance takes different times to heat up, be patient and make sure it has reached the desired temperature before inserting the pan.
Step 2. Transfer the chicken to a baking sheet and cover it
Since it is already cooked, it is not necessary to use a pan with high sides because it will have already released its juices. However, it is better if it is sturdy and capacious, for example an ovenproof dish, to avoid the risk of dropping the chicken.
- Grease the bottom and sides of the pan. You can use butter or oil (the spray one is very practical) to prevent the meat and especially the skin from sticking to the pan as they heat up.
- Transfer the chicken to the baking sheet and then cover it with aluminum foil.
Step 3. Heat the chicken until it reaches 74 ° C
Place the pan in the oven when it is already hot, place it on the middle shelf to ensure even exposure to heat. The time required to reheat the chicken varies by size. If it's large, it may take up to 25 minutes for it to be perfectly warm in the center as well.
- Start checking the temperature of the meat a few minutes in advance of the timer, especially if it is a small chicken.
- Don't leave the chicken in the oven for too long to prevent it from drying out and losing flavor.
Step 4. Serve the chicken after letting it rest for 5 minutes
Remove the pan from the oven using the oven mitt or pot holders to protect your hands, then let the meat rest for 5 minutes at room temperature before slicing. In this period of time the juices will be able to redistribute themselves outwards, therefore the chicken will be softer, juicier and tastier.
Advice
- When you put food in the microwave, the outer layers are the ones that heat up first. Chicken meat is very compact so it is best to cut it into small pieces to prevent it from drying out while waiting for the heat to reach the center.
- The microwave allows you to shorten the time, but the traditional oven distributes the heat more evenly.
Warnings
- Wash your hands with soap and water before handling meat or other leftover foods. If you have a cold or an allergy that causes you to cough and sneeze frequently, be sure to do it away from food. Bacteria belonging to the staphylococcal family regularly inhabit the nasal passages and the skin and are the most frequent cause of food poisoning when they come into contact with food and proliferate.
- It is worth noting that there are controversial opinions regarding the safety of using cling film, even microwave-safe cling film, as it is possible for toxins to end up in food when heated. The same concerns relate to the use of plastic containers in the microwave. Search the internet to find out more and to look for alternatives.
- Even when well cooked, food can harbor dangerous bacteria, such as the one that causes salmonella. It is important to throw away the ingredients that have remained in contact with raw meat, for example those used in a marinade, absolutely avoiding to reuse them.
- Bacteria are certainly more likely to settle outside and not inside food. Seal food properly before placing it in the refrigerator to avoid possible contamination. Also, let the leftovers cool before placing the lid on the containers and placing them in the refrigerator. A warm food in a closed container is a favorable environment for the proliferation of bacteria.
- Never put aluminum foil in the microwave.
